Author

Anas Rajab

Published in

International Journal of Pharmacognosy and Phytochemical Research 2016

Abstract

Several methods of extraction of volatile oils from the Pimpinella anisum L. seeds were experimented, and the best method was determined when the seeds were soaked with  organic solvents at room temperature. The hexane is considered a goodsolvent to extract total and volatile aniseed oil. The following physical and chemical properties of extracted aniseed oil were studied: refractive index, density, acidity, acid value, moisture, volatile substances, saponification value and absorptivity in ultraviolet UV. It was found that aniseed   oil is cannot be used as cooking or food oil.The long-term stability was studied for aniseed. It was found that the main total quantity of aniseed oil and its components was  decreased interval of time.

Keywords

Aniseed, long-term, stability, volatile oil, gas chromatography, extraction